This is a great sauce for poached or grilled fish or poultry. It is customary in Italy to serve a poached or boiled meat with two or more sauces. Salsa Verde (page 362) and this sauce make a delightful pair. And it’s a snap to make right out of the pantry. It’s got a brilliant color and surprisingly complex flavor for such a simple preparation: sweet, mildly acidic, and piquant—or as hot as you want, if you add more peperoncino or Tabasco. Fresh eggplant, poached with the onions, gives the sauce even more depth (see box that follows).
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.